Arugula and Chanterelle Salad with Vacherin Croutons

• FAST
• MAKE-AHEAD
• VEGETARIAN

vinaigrette

1. 1 tablespoon red wine vinegar
2. 1 tablespoon raspberry vinegar
3. 1 teaspoon minced shallot
4. 1/4 teaspoon sugar
5. 3 tablespoons canola oil
6. 1 tablespoon hazelnut oil
7. 1 teaspoon thyme leaves
8. 1 teaspoon minced chives
9. 1/2 teaspoon kosher salt
10. 1/4 teaspoon freshly ground pepper

salad

1. 6 baguette slices cut on the diagonal about 1/3 inch thick
2. 1 1/2 tablespoons olive oil
3. 1/4 cup hazelnuts
4. 1 pound haricots verts
5. 1 tablespoon unsalted butter
6. 1 pound small chanterelle mushrooms, stems trimmed
7. Salt and freshly ground pepper
8. 1 tablespoon minced shallots
9. 1 small garlic clove, minced
10. 1/2 tablespoon chopped parsley
11. 1/2 tablespoon thyme leaves
12. 6 ounces Vacherin cheese without the rind
13. 6 cups (packed) arugula leaves

1. In a bowl, whisk the vinegars with the shallot and sugar; whisk in the remaining ingredients.
2. Preheat the oven to 350°. Brush the baguette slices with the olive oil and arrange on a baking sheet. Bake the croutons for about 10 minutes, or until lightly toasted.
3. In a pie pan, toast the hazelnuts in the oven until browned, about 10 minutes. Transfer the nuts to a kitchen towel and rub well to remove the skins. Coarsely chop the nuts.
4. In a saucepan of boiling salted water, cook the haricots verts until just tender, about 3 minutes. Drain, then rinse under cold running water until cool; pat dry.
5. In a large skillet, melt the butter over moderately high heat. Add the chanterelles and reduce the heat to moderately low. Cook slowly, allowing any exuded juices to evaporate, about 4 minutes. Increase the heat to high, season the mushrooms with salt and pepper and cook until lightly browned, about 3 minutes. Add the shallots, garlic, parsley and thyme leaves and cook, stirring, until fragrant, about 1 minute.
6. Spread the croutons with the Vacherin. In a large bowl, toss the arugula and haricots verts with the vinaigrette. Mound the salad on plates. Spoon the mushrooms on top and garnish with the hazelnuts. Set a crouton beside each salad, sprinkle pepper over all and serve.